It can be difficult to make the perfect cup of coffee, and scientists have now found a way to make each brew as good as the last.
The key, they claim, lies in using hot water and not boiling water
Using water at 70°C (158°F) is ideal as it does not burn the beans and ruin the taste.
Scientists have now found a way to make each brew as good as the last. The key, they claim, lies in using hot water and not boiling water (stock0
Seven highly trained tasters from the Centre for Sensory Analysis and Consumer Behaviour at Kansas State University sipped various temperatures of coffee made from Arabica beans, Robusta beans or a combination of both.
The researchers also only used purified water to keep out any external tastes.
Panellists also breathed through a moistened warm, clean cloth between tastings to keep their nasal passages clear as to not obstruct the low scents and aromas from the hot beverage.
They marked each cup, like wine tasting, according to industry-wide descriptions such as nutty, smoky, floral, musty and others that help rate the quality of what they are drinking.
According to their research, published in the specialist journal Food Research International, the best temperature overall was 70°C (158°F), particularly for those who like their coffee strong.
Robusta beans, which are higher in caffeine, were significantly more intense and better tasting at this temperature than 60°C (140°F) or 50°C (122°F).
Arabica beans, used in most coffee chains, were better at 70° (158°F) but the difference was less profound.
Researchers say that tastes vary but that their tests were based on scientific evaluations of intensity rather than personal preferences.
‘The coffee samples consumed at 70°C (158°F) had higher intensities for most of the key coffee attributes’, researchers wrote.
‘Research has suggested that the ideal serving temperature is 50°C (122°F) to nearly 80°C (176°F) to have optimal flavor notes.
Previous research has found the optimal flavor notes are achieved if coffee temperature is maintained between 82.2°C (179.96°F)and 85°C (185°F) .

Scientists found that drinking coffee any hotter than the recommended 70°C (158°F) is not recommended because there is a higher chance of scalding burn injuries (stock)
‘However, our findings suggest that these differences may be dependent on the coffee, which may be why the range of suggested temperatures is so broad.
‘In addition, previous findings have measured coffee using consumer acceptance, which varies because of consumer demographic segments.’
Scientists found that drinking coffee any hotter than the recommended 70°C (158°F) is not recommended because there is a higher chance of scalding burn injuries.
‘Maintaining the temperature over testing by providing insulated containers, warming trays, and additional samples as needed is essential because this study shows that changes in temperature affect sensory properties’, the researchers wrote.